Tunisian Chicken with Couscous and Preserved Lemon
Serves: 6 - 8
INGREDIENTS
8 chicken thighs, boneless with skin on
Marinade
zest and juice of 2 lemons
3 cloves garlic, crushed
2 tablespoons cumin seeds, toasted
2 tablespoons coriander seeds, toasted and ground
1 tablespoon turmeric
½ teaspoon chilli flakes
6 tablespoons olive oil
½ teaspoon freshly ground black pepper
Couscous
300 grams couscous
1 large mild red chilli, finely chopped
4 spring onions, finely sliced
rind of ½ preserved lemon, finely diced
3 tablespoons currants
400 mls vegetable stock
pinch of saffron threads
sea salt and freshly ground black pepper
Vinaigrette
1 teaspoon seed mustard
1 teaspoon runny honey
1 tablespoon lemon juice
2 cloves garlic, crushed
2 tablespoons olive oil
¼ cup mint, finely chopped
METHOD
Slash the skin of each chicken thigh 3-4 times. Combine the marinade ingredients in a large shallow dish and add the chicken. Coat well, cover and refrigerate 1-2 hours or overnight.
Preheat the oven to 200ºC.
Heat a non-stick sauté pan with a little oil and quickly brown the chicken on both sides. Sprinkle with a little salt, transfer to a baking tray and roast in the oven for 20-25 minutes or until the juices run clear. Remove, cool and refrigerate. (Important note: Cooked chicken must be kept chilled at all times. Transfer it directly from the fridge to a chilled cooler bin, and maintain the temperature with ice or frozen chiller pads).
Couscous: Place the couscous, chilli, spring onions, preserved lemon and currants in a bowl. Bring the stock and saffron to the boil in a small pot and pour over the couscous. Stir well, cover with plastic wrap and set aside for 10 minutes. Fluff up the couscous with a fork, spoon over the following vinaigrette and toss again. Place the couscous in a container suitable for taking to the picnic.
Vinaigrette: Combine all the ingredients together in a small bowl and season to taste. Serves 6-8
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.